WotD: fried egg

[muckefuck]

1. das Spiegelei
2. het spiegelei, de paardenoog
3. el huevo estrellado
4. l'ou estrellat
5. l'œuf sur le plat
6. yr ŵy wedi'i ffrïo
7. an ubh fhriochta
8. jajko sadzone
9. 달걀 프라이
10. 煎蛋 jiāndàn

Bonus: spegelägget

Notes: Last night I mentioned to monshu that I'd learned the Indonesian for "fried egg" and it was telur mata sapi or "cow eye egg". As odd as this sounded, I told him, it made much more sense to me than German Spiegelei or "mirror egg". This prompted me to ask him for the French, but he didn't know it so here we are. As sunny side up seems to be the default, most of these languages don't have a lexicalised term; if it's important to specify, one says the equivalent of "cooked only on one side".

Comments

[areia.livejournal.com]

I grew up calling it "een paardenoog", a horse's eye, and it was probably the second most common way we had eggs. More common was soft-boiled, either in an egg cup with strips of buttered toast (soldiers) to dip, or peeled and served with french fries made from scratch.

The first time I even heard of the over-easy option was traveling through the US. In Belgium, if you liked the yolk on your fried egg more solid you'd ladle some of the cooking fat over it rather than flipping it.

[muckefuck.livejournal.com]

Actually, I like it less solid, which is why I prefer over-easy. It sets the white on both sides in less time so the yolk stays runny.

I like the ladling option, but we try not to cook our eggs in that much oil!

[areia.livejournal.com]

I like my yolk entirely liquid, just warmed through, so I cook it over very low heat which will usually set the all of the white while just warming through the yolk, even without flipping over. It's tricky, but I've been doing it since I was a little girl so I've gotten pretty good at it. And no, I don't cook them in nearly enough fat to ladle, but I've seen it done in restaurants. I do prefer them soft-boiled though - I just love dipping the bread into the whole egg.

[muckefuck.livejournal.com]

I never got the hang of making a perfect soft-boiled egg. Besides, the crispy bits of pan-fried white are just irresistible!

[richardthinks.livejournal.com]

My wife uses an artery-traumatizing stick of butter, and that frilly outside edge of white goes frothy and deeply unhealthy and delicious. A happy life and a short one, I fear.